Quark-Amaretto Cake

Name: Quark-Amaretto Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 125 g Butter or margarine; 150 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 5 TABLESPOONS Milk; 200 g Flour; 25 g Cornstarch; 2 coated Tsp Baking Powder; 125 g Currant Jelly; 1 jar(s) (850 ml/ part weight 540 g) Apricots; 65 g Hazelnut brittle; 6 TABLESPOONS Amaretto (Italian almond liqueur); 4 sheets white gelatine; 250 g Low-fat curd; 250 g Whole milk yoghurt; 7-10 Tbsp grated rind of 1 untreated lemon; 1 1/2 (each 200 g) Cup of whipped cream; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

125 g Butter or margarine
150 g Sugar
1 package Vanillin sugar
1 pinch Salt
2 Eggs (size M)
5 TABLESPOONS Milk
200 g Flour
25 g Cornstarch
2 coated Tsp Baking Powder
125 g Currant Jelly
1 jar(s) (850 ml/ part weight 540 g) Apricots
65 g Hazelnut brittle
6 TABLESPOONS Amaretto (Italian almond liqueur)
4 sheets white gelatine
250 g Low-fat curd
250 g Whole milk yoghurt
7-10 Tbsp grated rind of 1 untreated lemon
1 1/2 (each 200 g) Cup of whipped cream
7-10 Tbsp Grease

Directions

1
Cream fat, 100 g sugar, vanillin sugar and salt. Stir in eggs. Add milk. Mix flour, cornstarch and baking powder and stir in. Put the dough into a greased springform pan (24 cm Ø) and smooth it down.
2
Bake in the preheated oven (electric: 175°C/ gas: level 2) for 25-30 minutes, let cool and cut through horizontally once. Heat the jelly and spread on the bottom. Place the springform ring around the bottom.
3
Crumble the remaining soil. Drain the apricots and collect the juice. Mix dough crumbs, 50 g brittle, amaretto and 4 tablespoons apricot juice. Make 7 apricot moons, cut out a star from one and put aside.
4
Spread whole apricots and apricot segments on the coated base. Add the crumb mixture and press on. Soak the gelatine. Stir the quark, yoghurt, remaining sugar and lemon zest until smooth.
5
Squeeze out the gelatine, dissolve, stir into the curd mixture and refrigerate. Whip 150 g cream until stiff and, as soon as the quark mixture begins to gel, fold in and spread on the crumb mixture. Put the cake in a cool place for about 3 hours.
6
Whip the rest of the cream until stiff and fill into a piping bag with star-shaped spout. Remove the cake from the springform pan and decorate with cream tuffs. Sprinkle with remaining brittle and apricots and cover.
7
Results in about 12 pieces.